
Article 1 
Lycopene from Blakeslea trispora as specified in Annex I, may be placed on the market in the Community as a novel food ingredient for use in foods as specified in Annex II.
Article 2 
The designation ‘lycopene’ shall be displayed in the list of ingredients of foodstuffs containing it or, if there is no list of ingredients, on the labelling of the product as such.
Article 3 
Vitatene Antibiotics SAU shall submit to the Commission, at the end of three years following the adoption of this Decision, data as to the groups of foods with lycopene from Blakeslea trispora that have been placed on the market in the EU and the corresponding use levels of this lycopene.
Article 4 
This Decision is addressed to Vitatene Antibiotics SAU, Avd. de Antibioticos, 59-61, 24080 Leon, Spain.
Done at Brussels, 23 October 2006.
For the Commission
Markos KYPRIANOU
Member of the Commission
ANNEX I
Obtained by extraction and crystallisation from a fungal fermentation of Blakeslea trispora, the product is supplied as a 5 % or 20 % lycopene suspension in high oleic acid sunflower oil containing 1 % α-tocopherol of the lycopene level. The lycopene from Blakeslea trispora consists of ≥ 90 % all-trans isomer and 1 % to 5 % of cis-isomeres.

Chemical nameLycopeneC.A.S. number502-65-8 (all trans lycopene)Chemical formulaC40H56Structural formulaFormula weight536,85AssayNot less than 95 %PurityImidazoleNot more than 1 mg/kgSulfated ashNot more than 1 %Other CarotenoidsNot more than 5 %Mycotxins:
Aflatoxin B1AbsentTrichothecene (T2)AbsentOchratoxinAbsentZearaleoneAbsentMicrobiology:MouldsNot more than 100/gYeastsNot more than 100/gSalmonellaAbsent in 25 gEscherichia coliAbsent in 5 g

ANNEX II
Use group Maximum level of lycopene
Yellow fat spreads 0,2-0,5 mg/100 g
Milk based and milk type products 0,3-0,6 mg/100 g
Condiments, seasonings, relishes, pickles 0,6 mg/100 g
Mustard 0,5 mg/100 g
Savoury sauces and gravies 0,7 mg/100 g
Soups and soup mixes 0,6 mg/100 g
Sugar, preserves, confectionery 0,5 mg/100 g